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Fresh Strawberry Pie
Each year we can hardly wait for strawberry season because we believe ours are the best in the country! After plucking the berries from the bushes at a nearby farm, I fill my homemade pie crust. —Mary Egan, Carney, Michigan
Ingredients
- Dough for single-crust pie
- 2 cups sliced fresh strawberries
- 2 cups halved fresh strawberries, mashed
- 1 cup sugar
- 3 tablespoons cornstarch
- TOPPING:
- 2 cups halved fresh strawberries
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract, optional
Directions
- 1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- 2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
- 3. Arrange sliced strawberries over crust. In a saucepan over medium heat, combine mashed strawberries, sugar and cornstarch. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool for 15 minutes; pour over sliced strawberries. Arrange strawberry halves over pie. Refrigerate until chilled, 2-3 hours.
- 4. Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and, if desired, almond extract; beat until stiff peaks form. Serve with pie.
Nutrition Facts
1 piece: 378 calories, 18g fat (10g saturated fat), 46mg cholesterol, 113mg sodium, 53g carbohydrate (35g sugars, 3g fiber), 2g protein.
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